Potato Bread

From one of my fellow bloggers, Honey Bee Sweets, I have seen and read about how potato can help to make a bread moist and soft and was curious to see the effect in my bread making.

This recipe was from a book that I bought during my recent holidays in Singapore. During my stay, my auntie and I tried baking these breads. However, we misunderstood the meaning of "mashed potato" in this recipe being potato that was boiled and mashed and our bread dough turned out to be too sticky to handle. To fix this problem, we added another 200g of bread flour into the dough and surprisingly, the bread was actually quite good.

Now that I'm back in Melbourne, I was curious to see how the actual recipe works using instant mashed potato flakes instead of using real potatoes. I'm pretty sure that the potato does help the bread to retain its moisture but the addition of potato has also make the bread denser than usual.

 

The addition of potato has help to retain the bread moisture but has make the bread denser.

Here is the recipe from Bread Code by Wendy Kor (Bilingual edition) 
(with my personal notes in blue)

Ingredients

A
500g bread flour
10g dried yeast

B
100g mashed potato (instant mashed potato flakes)
3g salt
120g sugar
10g milk powder

C
240g water
120g eggs (about 2 eggs)

D
100g butter

Mix A at a slow speed for 1 min. Add B and C and mix for about 5 min or until bread dough is formed even with coarse surfaces.

Add D and continue to mix for 15-20 min or until dough is springy. Allow dough to prove for 40min (I did mine for 1hr)

Divide dough into 30g balls, let them rest for 15 min. Roll each dough into balls and place them on greased baking tray and allow them to prove for 40 min or double in size.

Brush a layer of egg wash (I use just milk) on the bread and bake at 180°C for 15-20 min or until golden brown.

Note: 

I've made 10 mini buns with half of this recipe.

The original recipe uses 50g instant custard powder and 130g water to make into a custard mix. This mix is to be piped into a cross on each bun. I prepared the custard mix as accordingly but I find that it was too runny to be used and I have decided to omit this step.

Happy Baking
Please support me and like me at Facebook.